As a dad and passionate home cook, I understand the importance of cooking not just for sustenance, but also as a bonding experience for families. That's why I'm sharing my love for Birria tacos, a traditional Mexican dish made with slow-cooked beef or goat. Today, I'm showcasing a budget-friendly version made with Chuck Roast or short ribs.
Birria tacos have been a staple in Mexican cuisine for generations and are a delicious way to enjoy a hearty meal. The dish features tender and juicy meat that has been simmered in a flavorful broth made with chili peppers and spices, then served with warm corn tortillas and a variety of toppings.
This recipe is perfect for a family dinner or a gathering with friends, and can easily be adapted to feed a crowd. It's also a budget-friendly option that won't break the bank, yet still delivers on taste.
Here's my take on Chuck Roast Birria Tacos:
Ingredients:
2 lbs Chuck Roast or short ribs
2 dried Guajillo peppers
2 dried Ancho peppers
2 dried Arbol peppers
1 medium onion, chopped
4 cloves of garlic, minced
1 tsp cumin
1 tsp paprika
1 tsp dried oregano
Salt and pepper to taste
Corn tortillas
Optional toppings: diced onions, cilantro, lime wedges, and your favorite salsa
Instructions:
Rinse and drain the dried chili peppers. Remove stems and seeds.
In a large pot, cover the chili peppers with water and bring to a boil. Simmer for 10 minutes, or until the peppers have rehydrated and are soft.
Transfer the peppers, along with the soaking liquid, to a blender. Add the onion, garlic, cumin, paprika, oregano, salt, and pepper. Blend until smooth.
Season the Chuck Roast or short ribs with salt and pepper. In a large skillet or Dutch oven, heat a small amount of oil over medium-high heat. Sear the meat on all sides until browned, about 5 minutes.
Pour the blended chili mixture over the seared meat. Add enough water to just cover the meat. Bring to a boil, then reduce heat to low and let simmer for 2-3 hours or until the meat is tender and falling off the bone.
Shred the meat with a fork and serve on warm corn tortillas.
In a large skillet, heat a little oil over medium-high heat. Place a tortilla in the skillet and top it with some shredded chuck roast and some of the cooking liquid. Fold the tortilla in half and cook until the edges are crispy and the cheese is melted. Repeat with remaining tortillas. Top with diced onions, cilantro, lime wedges, and your favorite salsa.
Enjoy this delicious and budget-friendly meal with your family and friends. Cooking is a great way to bond and create memories that last a lifetime. Happy cooking!
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